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Process of making a carbonated liquid dairy product

국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판) A23C-009/133    A23C-009/14    A23C-009/154   
미국특허분류(USC) 426/580 ; 426/317 ; 426/477 ; 426/397
출원번호 US-0248742 (1988-09-26)
발명자 / 주소
출원인 / 주소
인용정보 피인용 횟수 : 14  인용 특허 : 3
초록

There is provided a method of carbonating a liquid dairy product ot which another liquid food ingredient is added in admixture by heating the mixture to between 160°F. and 200°F. for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of the liquid dairy product, cooling and carbonating the mixture to at least 1.5 volumes of carbon dioxide.

대표
청구항
▼

A method for carbonating a composition containing a liquid dairy product, to a high level of carbonation, while not destabilizing the composition, comprising: (1) heating a composition containing a liquid dairy product within a temperature/time range of at least 160°F. for a time not in excess of 30 minutes to 200°F. for a time not in excess of 5 seconds and whereby the indigenous protein and ash in the liquid dairy product are at least partially denatured to form a buffer thereof; (2) cooling the denatured composition to a temperature of less than 50°F....

이 특허에 인용된 특허 (3)

  1. Clark George H. (Carlsbad CA). Beverage and method for making a beverage for the nutritional supplementation of calcium in humans. USP1988044738856.
  2. Efstathiou John D. (Plymouth MN) Dechaine Robert (Minneapolis MN) Zoss Robert (Plymouth MN). Low-acid juice-milk beverages, juice and milk components therefor and methods of preparation. USP1987064676988.
  3. Inagami Kaoru (Tokyo JA) Tanaka Mizuho (Tachikawa JA). Method for production of syrup for soft drink. USP1976123996391.

이 특허를 인용한 특허 피인용횟수: 14

  1. Clark, George H.; Clark, Mary Ann. Amino acid chelate for the effective supplementation of calcium, magnesium and potassium in the human diet. USP2003066582722.
  2. Jolivet, Elise. Assembly comprising a container and a ready-to-drink beverage. USP2003126669973.
  3. Hotchkiss,Joseph H.; Loss,Christopher R.. Carbon dioxide as an aid in pasteurization. USP2006057041327.
  4. Clark, George H.; Clark, Mary Ann. Carbonated fortified milk-based beverage and method for suppressing bacterial formation in the beverage. USP2004126835402.
  5. Clark, George H.; Clark, Mary Ann. Carbonated fortified milk-based beverage and method for suppressing bacterial growth in the beverage. USP2005036866877.
  6. George H. Clark ; Mary Ann Clark. Carbonated fortified milk-based beverage and method of making carbonated fortified milk-based beverage for the supplementation of essential nutrients in the human diet. USP2002066403129.
  7. Ling,Qingyue; Kaufman,Galen D.; Wells,John Henry; Hesterman,Bryce L.. Carbonation system for enhancing the flavor of fruits and vegetables. USP2007067228793.
  8. Balaban,Murat O.. Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide. USP2006026994878.
  9. Balaban, Murat O.. Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid product using carbon dioxide. USP2004046723365.
  10. Bernard Derek Frutin GB. Method of producing a frothed liquid. USP2002066403137.
  11. Bhaskar,Ganugapati Vijaya; Kells,Brian Ashley. Milk product and process. USP2009037501143.
  12. Kaplan, Jeffrey. Process for making shelf-stable carbonated milk beverage. USP2004076761920.
  13. Ogden Lynn V. (Provo UT). Process to produce carbonated semi-solid or solid food and the product thereof. USP1997045624700.
  14. Bennett,Douglas A.. Tablet dispensing mechanism for use with beverage containers. USP2007017163129.

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